Spiced Blueberry Jam

Would you like a pint?

You may not know this, but last summer I purchased 60 pounds of wild Maine blueberries (blue gold and I refer to it)!  I froze most of them!  I have been breaking into my stash to make pies and desserts.

Well, last week I had a burst of energy (thank you school vacation) and decided to make Spiced Blueberry Jam!  This is a fairly simple jam to make and it is absolutely delicious!

Besides putting it on muffins, toast or English muffins, it also goes well on ice cream, breakfast/dessert waffels, lightly softened and spread over cream cheese as an appetizer served with crackers, or as a glaze on pork & chicken!

I hope you enjoy it as much as we do!

12 ounce size

Spiced Blueberry Jam Recipe

6 cups blueberries
7 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
dash ground cloves
1 6-ounce package (2 foil pouches) liquid fruit pectin

1. Crush blueberries with a potato masher. (You should have 4 1/2 cups crushed berries.)  In an 8 or 10 quart kettle or pot combine crushed blueberries, lemon juice, cinnamon, allspice, and cloves.  Stir in sugar.

2. Heat over high heat to a full rolling oil, stirring constantly.  Stir in pectin.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat; skim off foam with a metal spoon.

3. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4 inch headspace (I use pint or 12 oz jars).  Wipe jar rims; adjust lids.  Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner, cool on wire racks.

P.S.  Today I traded a pint of my jam for a jar of my coworkers honey . . . it's amazing!